Instructions

• 1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
• 2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
• 3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
• 4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
• 5. Add the sifted corn starch and mix well.
• 6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
• 7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
• 8. Let it cool and chill for a few hours or even overnight.
• Serve in slices!